icrowave-safe bowl, place chocolate and butter.
Microwave at High
sherry, sugar, cornstarch slurry, vinegar and sesame oil. Stir to dissolve
e about 3 inches deep and not come up more than
Bake biscuits as directed.
Mix chicken, soup, vegetables, milk and seasonings in a microwave dish.
Microwave for 7 to 10 minutes.
Serve creamed chicken over the hot biscuits. Add a salad and you have a quick and easy supper!
hite flour-covered pizza peel and allow to rest for 20
ver medium heat. Add onions and celery and cook until softened. Add
Peel onion, chop coarsely and divide chopped pieces in half. Preheat large saucepan on medium-high for 2-3 minutes. Place beef, chili powder, seasoned salt, pepper and one-half of the onions in the pan. Cook for 5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
Stir in remaining ingredients, including remaining one-half of the onions. Bring to a boil, stirring often.
Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors, and serve.
n their size. Drain well and cool.
Discard tough outer
In a bowl, combine eggs and barbecue sauce until thoroughly mixed.
Combine breadcrumbs, garlic powder, pepper and onion salt.
Dip chops in egg mixture, turning to coat.
Dredge in breadcrumb mixture to coat both sides.
Place in a greased baking dish.
Bake, uncovered at 325 degrees for one hour.
*Note: For a crispier coating, coat the chops ahead of time and refrigerate for 2 hours.
Or, after baking, spray tops of chops with cooking spray and broil until crispy and golden brown.
r medium color. For best loft and texture, remove immediately after baking
nion, serrano pepper, and garlic in a hot
usage in a large bowl and mix in the chestnuts,
igh heat.
Add roast and cook, turning, until brown
In a large pot of boiling water, sprinkle 1/2 a teaspoon of salt. Throw in the saccottinis. Cook for approximately 5 minutes, and then drain the pasta.
In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the vegetables. Cook for 2-3 minutes. Deglaze with the white wine. Add the O'Sole Mio Napolitana sauce. Let simmer for 2 minutes.
Add the pasta to the sauce. Stir well and serve. Decorate with a basil leave and some grated Parmesan. More quick and easy recipes can be found at www.osolemio.ca.
Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.
Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.
Pour water into the slow cooker.
Cook on Low 7 to 9 hours.
Pour half-and-half into the soup; cook another 15 minutes.
Garnish with Cheddar cheese and green onion to serve.
Place short ribs into a slow cooker; top with French onion soup. Season mixture with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
Cook on Low for 8 to 10 hours.
In a large skillet, saute chicken, onion and garlic in oil until onion is tender.
Transfer to a slow cooker. Stir in the remaining ingredients.
Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended.
Serve in bowls and top with cheese and a dollop of sour cream.
Enjoy!
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
Place the pot roast in a slow cooker. Add the onion, celery, red and green bell peppers, au jus mix, and enough water to cover the meat. Cover and cook on Low for 8 hours, or until tender.
owl beat egg,sugar,vanilla and shortening with the help of